Description
Samoa Cheesecake is the ultimate dessert mashup of creamy cheesecake and the beloved Samoa cookie. With a buttery graham cracker crust, smooth caramel-infused filling, toasted coconut topping, rich caramel drizzle, and a chocolatey finish, this indulgent treat is perfect for celebrations or satisfying a serious sweet tooth. It's rich, layered, and irresistibly delicious.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 tsp vanilla extract
- 1/2 cup caramel sauce (store-bought or homemade)
- 1 1/2 cups sweetened shredded coconut
- 1/2 cup semi-sweet or dark chocolate, melted
- 2 tbsp heavy cream (optional, for chocolate drizzle)
Instructions
- Preheat oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper and wrap the outside with foil.
- Mix graham cracker crumbs with melted butter. Press into the pan to form the crust. Bake for 8-10 minutes and cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla.
- Pour half the batter into the crust, drizzle with caramel, and top with remaining batter.
- Bake for 50-60 minutes until center is set. Cool at room temperature, then chill for at least 4 hours.
- Toast coconut in a dry skillet until golden.
- Top chilled cheesecake with toasted coconut, caramel drizzle, and melted chocolate.
- Chill again for 15 minutes before slicing and serving.
Notes
- Use store-bought or homemade caramel sauce.
- Toasting the coconut brings out its flavor and adds crunch.
- For a clean slice, wipe your knife between cuts.
- Make ahead and chill overnight for best flavor and texture.
